Pork Tenderloin with Cherry Salsa

Name: Pork Tenderloin with Cherry Salsa
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup coarsely chopped fresh cilantro, divided; 1/2 cup minced shallots, divided; 6 tbs fresh lime juice, divided; 1/4 cup vegetable oil, plus more for brushing; 2 pork tenderloins, about 2 1/1 lbs; 8 oz fresh cherries, stemmed, pitted, halved; 1 fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise; 1 tbsp extra virgin olive oil; Kosher salt and freshly ground black pepper

Adrianne Meszaros @adriannemeszaros

I like to serve this summery pork with a fresh salad and grill charred corn.

Adrianne Meszaros @adriannemeszaros

I like to serve this summery pork with a fresh salad and grill charred corn.

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Ingredients

4 servings

1 cupcoarsely chopped fresh cilantro, divided
1/2 cupminced shallots, divided
6 tbsfresh lime juice, divided
1/4 cupvegetable oil, plus more for brushing
2pork tenderloins, about 2 1/1 lbs
8 ozfresh cherries, stemmed, pitted, halved
1fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise
1 tbspextra virgin olive oil
Kosher salt and freshly ground black pepper

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Steps

1

Turn a gas grill to high. Combine 1/2 cup cilantro, 1/4 cup shallot, 4 tbs lime juice and 1/4 cup vegetable oil in a resealable plastic bag. Add pork, seal bag and turn to coat. Marinate pork at room temperature for 15 minutes, turning occasionally.
2

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tbs lime juice, cherries, chile and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.
3

Remove tenderloins from marinade and season generously with salt and pepper.
4

Brush grill grate with vegetable oil. Grill tenderloins, turning frequently, until an instant-read thermometer inserted into the center of the pork registers to 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin sliced and serve with salsa.